1 turkey breast OR 1 lg. roasting chicken
1 stick butter
1/2 c. flour
1 c. turkey or chicken stock
1 can evaporated milk (or plain milk)
1 (8 oz.) pkg. noodles
1/2 lb. (or more) mushrooms, optional
Salt to taste

Cook, bone and cube turkey or chicken. Cook, skim pan drippings and bones for soup stock. Chill and skim off fat.

Sauce: Melt 1 stick butter, stir in 1/2 c. flour and add 1 cup soup stock mixed with 1 cup milk and stir to make a thick sauce. In a casserole, mix cooked noodles, cubed turkey and sauce and cooked sliced mushrooms. Heat well and serve.

This recipe is good for a large crowd. Everything but the noodles can be prepared well in advance and frozen.

Day 1: Roast a 14 to 16 pound turkey or 2 turkey breasts (or 1 turkey and 1 breast). When done, cool slightly and cut meat from the carcass, cube and freeze in 1 quart containers. In a stock pot, add pan drippings, skin and bones and water to cover. Simmer about 1 to 1 1/2 hours, strain, cool and skim off fat (stock should gel when cold).

Day 2: Sauce: Make in several batches in a double boiler (double amounts if you have a large double boiler). Melt 1 stick butter, add 1/2 cup flour (and salt to taste). Combine 1 cup of stock with 1 cup of evaporated (or plain) milk. Pour slowly into flour mixture and stir constantly until thickened. Put into 1 quart containers and freeze (when cool).

Day 3: Slice a pound or so of mushrooms and saute until just cooked. Freeze in 1 cup size containers.

D-Day: When ready to use, thaw turkey, sauce and mushrooms and boil noodles. In 2 or 3 large casseroles. Fill each half full with cooked noodles. Add 1 quart each of turkey, sauce and 1 cup mushrooms; stir and heat in oven about 1/2 hour at 350 degrees or until good and hot. This serves about 30 adults or 20 teenagers. Leftovers can be refrozen.